{"id":59685,"date":"2018-12-14T22:22:11","date_gmt":"2018-12-14T12:22:11","guid":{"rendered":"https:\/\/cafedelites.com\/?p=59685"},"modified":"2025-12-12T16:47:00","modified_gmt":"2025-12-12T21:47:00","slug":"honey-baked-ham","status":"publish","type":"post","link":"https:\/\/cafedelites.com\/honey-baked-ham\/","title":{"rendered":"Best Honey Baked Ham Recipe (Glazed & Juicy)"},"content":{"rendered":"\n
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Let the holidays begin with a slice or two of the absolute best Honey Baked Ham<\/strong>! This isn’t just another ham recipe. After years of testing, I\u2019ve found the secret to a ham that is juicy and succulent on the inside with irresistibly crispy, charred, sticky sweet edges. This is a quick and easy recipe that will leave your guests wanting more.<\/p>\n\n\n\n

The secret? Baking it in a hint of pineapple juice and basting it with a deliciously buttery, sticky brown sugar glaze.<\/strong> The acid from the pineapple juice tenderizes the meat and keeps it moist, while the butter in the glaze creates that perfect caramelized crust that store-bought hams just can’t compete with.<\/p>\n\n\n\n

\"a<\/figure>\n\n\n\n

Get ready to bake the perfect centerpiece for your Christmas or Easter dinner table. Pair it with my creamy Scalloped Potatoes<\/a> or classic Green Bean Casserole<\/a> for a complete holiday feast<\/a>.<\/p>\n\n\n\n

Don’t hold back this season! Bake a honey ham with confidence using all the expert tips and tricks right here.<\/p>\n<\/div>\n\n\n\n

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Why trust my recipe?<\/h2>\n\n\n\n

Before sharing this recipe, I wanted to be absolutely sure it was foolproof. I tested this Honey Baked Ham four different ways<\/strong> in my kitchen<\/p>\n\n\n\n

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  1. Rind ON<\/strong>, low heat.<\/li>\n\n\n\n
  2. Rind ON<\/strong>, high heat.<\/li>\n\n\n\n
  3. Rind OFF<\/strong>, broiled at the end.<\/li>\n\n\n\n
  4. Rind OFF<\/strong>, baked with a progressive glaze – this recipe!<\/li>\n<\/ol>\n\n\n\n

    The verdict?<\/strong> Taking the rind off is non-negotiable. In my tests with the rind on, it became tough and gummy. More importantly, that delicious buttery glaze just sat on top of the skin and never penetrated the meat. By removing the rind and leaving the lovely layer of fat underneath, the flavors seep deep into the ham, and the fat renders down into a sticky, crispy coating. I made the mistakes so you don’t have to!<\/p>\n\n\n\n

    Homemade baked ham is much better than store bought. You can’t beat having that irresistible sticky glaze to smother all over your baked ham while it bakes, or for serving and pair it with my Cornbread Recipe<\/a> or this Homemade Buttery Herb Stuffing<\/a>.<\/p>\n<\/div>\n\n\n\n

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    What ham should I buy?<\/h2>\n\n\n\n

    Walking up to the meat counter during the holidays can be overwhelming. Here is my expert advice on exactly what to look for.<\/p>\n\n\n\n

    1.<\/strong> Ensure the ham you buy is NOT pre-glazed<\/strong>. You want a plain, smoked, fully-cooked ham so our flavors don’t clash with a factory glaze. My personal favorite is smoked and I would recommend bone in.<\/p>\n\n\n\n

    2. Shank End vs. Butt End<\/strong>? A whole ham is huge, so you’ll likely buy a half. The Shank End<\/strong> (the lower, leg portion) is the classic, picture-perfect ham shape. It\u2019s easier to carve because it has just one main bone. This is my personal preference for a beautiful holiday presentation. The Butt End<\/strong> (the upper, rounder portion) is meatier and can be slightly more tender, but it has a T-shaped hip bone that makes carving tricky around the bone.<\/p>\n\n\n\n

    3. Crucial Tip:<\/strong> Ensure the ham you buy is NOT pre-glazed<\/strong>. You want a plain, smoked, fully-cooked ham so our flavors don’t clash with a factory glaze.<\/p>\n\n\n\n

    \"Honey<\/figure>\n<\/div>\n\n\n\n
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    How to Remove the Ham Rind<\/h2>\n\n\n\n

    For some reason, this is a controversial step, but my testing proves it’s essential. As mentioned, a fully cooked ham rind DOES NOT crisp up, it just gets tough.<\/p>\n\n\n\n

    When you buy your ham, you’ll notice a gorgeous layer of fat right underneath the thick skin (rind). DON’T trim this fat away!<\/strong> This fat turns into a beautiful crispy and sticky coating for your glaze and is IRRESISTIBLE.<\/p>\n\n\n\n

    To show you, I\u2019ve put together the following EASY steps shown in the above collage from our Brown Sugar Mustard Glazed Ham<\/a> recipe.<\/p>\n\n\n\n

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    \"a<\/figure>\n\n\n\n
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    1. Cut a line through the skin all around the shank end.<\/li>\n<\/ol>\n<\/div>\n\n\n\n
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      \"a<\/figure>\n\n\n\n
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      1. Insert a sharp knife between the rind and the fat layer. Run it along to detach the two layers.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n\n\n
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        \"a<\/figure>\n\n\n\n
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        1. Using your fingers, gently separate the rind from the fat. You can insert your hand deeper to keep detaching it.<\/li>\n<\/ol>\n<\/div>\n\n\n\n
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          \"top<\/figure>\n\n\n\n
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          1. Peel off and discard the rind.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n\n\n
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            \"a<\/figure>\n\n\n\n
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            1. Run a knife into the remaining fat layer, about 1\/4-inch deep, to lightly score a 1 inch diamond pattern all over the surface. This creates little valleys for the glaze to pool in.<\/li>\n<\/ol>\n<\/div>\n\n\n\n
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              \"leg<\/figure>\n\n\n\n
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              1. Insert whole cloves into the center of the diamonds. This creates that classic, festive look and infuses the fat with warm spice as it renders.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
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                How Do You Make the Best Ham Glaze?<\/h2>\n\n\n\n

                The best glaze for a baked ham contains a balance of sweet and savory. The saltiness from the cured ham and the sweetness from the glaze complement each other perfectly.<\/p>\n\n\n\n

                For this Honey Baked Ham<\/strong>, we use a combination of butter, honey, and a hint of brown sugar<\/strong>.<\/p>\n\n\n\n